Slow Cooker Butternut Squash Soup

I discovered butternut squash when my teenagers were babies. Always looking for new and healthy tastes for my little ones to sample, I hit our local market looking for ideas.

Slow Cooker Butternut Squash Soup | Foodal.com

Along with my regular finds, I added a few new options to my basket, such as acorn and butternut squashes.

They’re delicious as hearty chunks in a warm and savory stew

But alone or mixed with apples or pears, these were a big hit with my little ones when they were pureed – so much so that I decided to create a few recipes for the whole family.

Slow Cooker Butternut Squash Soup Recipe | Foodal.com

Once I had tasted it, I couldn’t believe that I had gone twenty-something years without ever eating this delicious fruit.

Yes, you heard me right.

Squash is botanically classified as a fruit, even though it is used as a vegetable in the culinary world.

Slow Cooker Butternut Squash Soup
Votes: 7
Rating: 4.29
You: 3
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Slow Cooker Butternut Squash Soup
Votes: 7
Rating: 4.29
You: 3
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
  • 6 cups butternut squash diced
  • 2 large carrots chopped
  • 2 medium onions chopped
  • 4 cups chicken or vegetable broth
  • 1 cup milk
Servings: servings
Units:
Instructions
  1. Place the squash, carrots, onions, chicken broth, and milk into your slow cooker.
  2. Cover and cook on high for 3 - 4 hours.
  3. Once cooked blend until smooth using an immersion blender.
  4. Serve hot and top as desired.
Recipe Notes

Suggested Toppings:

  • Croutons or freshly toasted crusty bread, cubed
  • Pumpkin seeds
  • Turkey bacon, cooked crispy and crumbled

Recipe for Slow Cooker Butternut Squash Soup | Foodal.com

 

The slow cooker is a great tool, especially for busy moms and dads. It also allows me to double or even triple my recipes fairly effortlessly.

I like to keep my freezer stocked with soups and stocks to get us through the winter months.

Like this recipe? Check out Chelsea’s Butternut Mac & Cheese, or this savory Butternut and Leek Galette – or tell us another interesting idea for winter squash below.

For a soup just as warming for fall or winter, don’t skip out on our tasty Greek-style lemon orzo or Italian chicken gnocchi soup, either!

If you want to change up the presentation for something a little fancier (and you’ll have time, since the slow cooker is doing most of the work) try serving this up in individual bread bowls.

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

18 thoughts on “Slow Cooker Butternut Squash Soup”

  1. Wow this is a delicious recipe. I love butternut and I think I need to make some soup for my family. This fruit is indeed very satisfying in the winter and summer months. My husband sometimes makes a chunky stew/soup with chilli which is very tasty. We eat this winter or summer.

    • Yes, we have also enjoyed a delicious chili made with this squash. My slow cooker is going to be working overtime this fall!

  2. Oh I absolutely love butternut squash! I find it a lot easier to cut than traditional pumpkins too. That’s a good straightforward recipe, although I will need to substitute something for the milk as I’m lactose intolerant. In the past (before I became lactose intolerant) I found a dollop of sour cream was delicious in a bowl of this.

  3. You could just use extra stock instead of milk. Yes, a dollop of sour cream does make this dish extra rich and creamy.

    I wonder if almond milk would be a good substitution.

  4. I can’t bear butternut squash unless it is in a soup! I don’t even know why to be honest, but on the few occasions I have eaten it ‘whole’ so to speak, I have found it very unpleasant. I think this soup could also be interesting with the addition of smoked bacon, or even roast garlic.

  5. Hi Jennifer. This soup looks wonderful. Just what the cool and crisp Autumn nights call out for! Who wouldn’t love a nice big bowlful of this creamy goodness? Warm and satisfying served up with a chunk of crusty bread and side salad.

    This soup could even be changed up a bit by adding a half cup of apple cider and a pinch of nutmeg. Another option would be a half cup of orange juice (no pulp) and a teaspoon of fresh grated orange rind.

    • I have never used orange juice/rind in y soup, but I do love nutmeg. This recipe is quite tasty with the addition of nutmeg and ginger.

  6. I’ve been looking for a new soup recipe to try out, for those weeks when I’m overwhelmed with school work, so I am glad to have stumbled upon this. Butternut squash seems to be tailor-made for making comforting soups, and this recipe seems to be quite hassle-free, which is a great plus for me.

    I’ve never tried adding milk before, but I will give it a go. I also happened to cook some corn the other night and decided to save up the stock, so I’m saving it for this recipe. It might be interesting to try making this soup with baked butternut squash, although that would take away from the simplicity of the recipe. Anyways, I can’t wait to taste this!

  7. This is one of my most favorite soups! I actually made it yesterday with my boyfriend and we loved it! But we didn’t make it in slow cooker, we cooked it in a regular pot and it took us about 30 minutes:) Yum!

  8. 20 years without trying it? You were missing a lot! It’s a great fruit (I just learn that from you) for a lot of recipes. For example, I use it instead of potatoes in my shepherd’s pie. This soup in particular is a really tasty one, especially for cold winter days when you get home. What spices do you add, if any?

  9. This soup sounds so delicious! I can’t wait to try it. I love that the recipe is so simple and that the ingredients are healthy. No added fat or sugar, yay! I’ll be making this soup tomorrow. Hopefully it will help take the chill out of these cold Idaho winter days.

  10. There is no way I am going to wait until next autumn to make this! I’m cooking this up as soon as possible. Foodal provides me with countless foodmaking inspiration, I feel like Gordan Ramsay after an hour here!

  11. I have never tasted this fruit (I had no idea squashes weren’t classified as vegetables) but I’ve always been curios about it. Recently I got a crockpot and I’ve been experimenting a lot with it. I must say it’s one of the most useful device I have bought in the last decade. I really love your recipe and I’ll try it out as soon as possible, it looks so creamy and tasteful and the seeds and leaves used as decoration are a great touch, I’m going to steal your idea if you don’t mind. Thank you!

  12. I’ve been wanting to try a version of htis soup for a long time and I think I’m going to use this recipe! It sounds like you’ve made and frozen this soup before so that is what I’m going to do! Currently working on freezer meals for when my baby is born! Thanks! Still hard to believe it’s technically a fruit!

  13. I have a huge bag of butternut here at home and had no idea what to do with it. I have another recipe for butternut soup, but it takes a lot of ingredients that I’ll have to go out to buy (feeling a bit under the weather, so, that’s not going to happen). Finding this is fantastic, I have all the ingredients at home, and better yet, my little 6-month-old can try this with us. I’ve been trying to get her to eat freshly made veggies rather than the store bought puréd food.

  14. This looks so delicious and the recipe is so simple.
    I did not know that one could make something that yummy with squash!
    Next time I make some soup I will consider to make this one. I am kind of running out of new soup ideas.

  15. That looks delicious! I love the addition of carrots and onions. There are canned butternut squash soups out there, but they always turn out a bit watery, in my opinion. I like the sprinkle of toasted pumpkin (or maybe even sunflower) seeds on top. I like to add a shake or two of curry powder or chipotle pepper powder. This is a really great fall meal; all you need to go with it is some nice crusty bread and maybe a small green salad.

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